Tomorrow is Ash Wednesday and the beginning of Lent. In Britain this day is called Pancake Day. The eggs and other delicious things have to go.
I had veggies from my green Thai curry left over. Make a soup? Make a salad? No, stuff them in a pancake.
I blanched the veggies and cooled them on icy water that they kept their lovely green color.
In my fridge resides still a piece of Guanciale. Some tiny slivers joined the veggies. They go in the pan first with a tsp of oil. Then green onion follows and 2 min later the blanched veggies. Seasoned with Italian seasoning and pepper.
The batter came next. It had to rest 30 minutes. I preheated the oven 180 C fan/grill.
I used a 28 cm pan which is oven proof. Oil and butter went in to melt, then the batter. On medium high heat it will take some time until the bottom of the pancake takes color. The moment it does, put the pan in the oven and wait for the color to reach the top.
Get it out and put the veggies in and fold a third of the pancake over.
Batter:
125 g flour
Pinch baking powder
1/4 tsp salt, some ground pepper
2 large free range eggs
150 ml whole milk
50 ml water with gas, Sprudelwasser
Topping:
150 g broccoli florets
100 g sugarsnap peas
1 green onion
2 tbsp butter+ 2 tbsp grapeseed oil
Italian seasoning, pepper
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